魚肉色素の加熱変化

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Absorption spectra of cooked tuna meat were determined directly, after addition of sodium hydrosulfite, and after further addition of nicotinamide by using a spectrophotometer equipped with an opal glass apparatus1, 2) . On reduction with sodium hydrosulfite, the cooked meat was observed to become intensely pink giving the absorption spectrum fairly characteristic of ferrohemochrome. After further addition of a small amount of nicotinamide, the meat bore the spectrum typical of ferrohemochrome, indicating an additional formation of ferrohemochrome (Fig. 1). In the case of heat-denatured myoglobin, the typical spectrum of ferrohemochrome appeared only when treated together with reducing agent and nicotinamide (Fig. 2). Therefore it is likely that myoglobin, when heated, is not converted to a denatured globin hemochrome, but to a pigment having room for co-ordination with nicotinamide. The pigment seems to correspond to “metmyochromogen” presented by TARLADGIS3), of which the fifth and sixth co-ordination positions are occupied by denatured globin and water molecule. Such a conception should facilitate to solve above-mentioned phenomenon. On the basis of these observations, the pink color of cooked meat is considerd attributable for a mixture of “metmyochromogen” and hemochrome, co-ordinating denatured globin and a nitrogenous base inherently present in the meat. Standing on this view point, the improvement of the pink color of cooked meat by addition of nitrogenous bases and reducing agents can be reasonably explained assuming the additional formation of ferrohemochrome from the “metmyochromogen”.
公益社団法人日本水産学会の論文

魚肉色素の加熱変化

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